Falafel

I eat lunch alone every day, save for those times when I’m meeting up with friends or am off to a noontime photo shoot. My Bin is at work and I don’t share Boo’s penchant for red hotdogs and other (in)edibles that delight independent-minded 6 year olds. So I use these mid-day breaks to cook meals that no one else in the family likes: i.e. meats and dried fruit, anything durian-based, or like today, my attempt at falafel, similar to the one I eat in Paris.

A dish of Middle Eastern origin, falafel is (usually) a deep-fried croquette made of highly-spiced, mashed chickpeas. Wonderful stuffed into pitas or tortillas and smothered in garlic yogurt, it’s a nutritious meal especially when paired with shredded Brussels sprouts and tomatoes, as seen here. The recipe I use today is from the April 2009 issue of Foodie magazine. These falafels are baked instead of fried which gives them a crunchy exterior. Paired with a glass of sweet wine, I cherish my quiet, solitary lunches.

Comments

i love felafel. meatless, nutty, crunchy protein and fiber packed morsels. although they do go so well in a pita with lots of fries, dill pickles, tahini and chili so i guess that cancels all the goodness out? haha

I’ve been seeing a lot of Persian foodstalls in my travels around here in Europe, and never had the courage to try falafel. I agree with you that it looks rather unappetizing, but thanks to your post, Lori…

…I’m about the rush to the nearest kebab stall here in Roma, to try those chickpea treats you wrote about!